Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The classic aged Christmas fruitcake is kept moist by brushing rum or brandy all around the baked cake every day, for about one month. Some people do not like the texture of this cake, others cannot tolerate alcohol, and forgetting to bake the cake soon enough for it to be ready for Christmas might be a problem, as well. This version is light both in colour and texture, and is completely alcohol-free, so there is no waiting time after baking ... click on title for more
I brought a few pots inside a few weeks ago, since we have had our first hard frost and snow fall of the season. This serrano pepper plant had some green peppers left, and a couple of days ago, I noticed they had turned bright red, just to announce the beginning of the Holiday season ... click on title for more
"Asado" translates from Spanish as "roasted"; this dish probably got that denomination from being cooked traditionally over an open wood fire. Now also cooked over the stove, it could receive a promotion to stew, with its generous chunks of pork, in a rich red sauce (as the name indicates, by rojo). Several of Mexico's Northern states have their own versions; this recipe is based on the state of Durango's seasonings, which include a variety of dried red peppers, spices, and an acidic accent, traditionally achieved by adding orange juice or vinegar ... click on title for more
Traditional discadas were cooked on a plow disc, and included a variety of meats, fresh or cured. Onions, tomatoes and hot peppers, particularly jalapeños, were brought from the fields for the disc. More contemporary recipes may be prepared on a propane bbq, or indoors, in an iron skillet or pan, and have added cold cuts, such as ham, and hotdog sausages, and other vegetables and aromatics. Pouring some beer in towards the end of the cooking process was probably introduced by a sassy cook who was drinking by the side of the disc, noticing the dish getting too dry, which works well and also helps to scrape all the good charred bits at the bottom of the pan ... click on title for more
The word gordita means “chubby”, a very appropriate name for this dough patty, since it is formed into a nice, round shape, often stuffed generously. It is safe to say that every region in Mexico has its own gordita recipes; in Northern Mexico, it is traditional to grill plain corn masa patties, which are then opened and stuffed with a variety of dishes or stews, called guisados ... click on title for more
My Slice of Mexico 